2. Still using a fork, stir in cream; mix until dough holds together in a rough mass. The dough will be quite sticky.

3. Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a 9-inch circle. (If using fresh fruit, roll dough into an oblong shape and place fruit slices on half of dough. Fold over the other half of dough, then gently shape into circle.)

4. Spread butter over top; sprinkle with sugar. Cut the circle into eight wedges; transfer to a baking sheet, allowing about an inch between pieces. For round scones, use a biscuit cutter. Bake for about 15 minutes or until golden brown